Name: Puree of Clam
Ingredients: one cup of burnham's clam bouillon; one cup of milk; one well beaten egg

Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Puree of Clam

Ingredients

one cup of burnham's clam bouillon
one cup of milk
one well beaten egg

Directions

Take one cup of Burnham's clam bouillon, one cup of milk and one of cream; heat to the boiling point in double boiler, strain into one well beaten egg, stirring until well blended.— Mrs. N. C. Blacker, Manistee, Mich.

Nutrition, whole recipe (rough)

375Calories

40 gProtein

15 gFat

18 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Clam	100g cooked	148
Egg	1 large egg (50g)	78

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).
Clam + milktop 19% of all pairs

Smell alikemoderate

Cooked together636 recipes

Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
Clam + eggtop 26% of all pairs

Smell alikemoderate

Cooked together337 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).